Our glorious summer seems to have drawn to an abrupt, chilly end!  And with it, those delicious BBQ lamb marinades have had to take a back seat, reluctantly replaced by a warm pair of slippers in front of the telly.

But with this change in weather, I’ve suddenly realised I’ve been suffering a touch of curry deprivation.Prawn & spinach curry

So with the help of the lovely Anjula Devi (check out her fabulous curry sauce) and our great friend Anouk Bastian (supplier of top notch Riesling from Luxembourg), I’ve come up with a perfect food and drink solution to enjoy this weekend  –  Goan Prawn Curry with Mathis Bastian Riesling Grand 1er Cru 2013.    This Riesling is sensational with spicy food – it cuts through the spice like a knife.  The recipe is simple to prepare and delicious, made all the more enjoyable by a Riesling that has subtle fruit connotations, rounded and drawn out by the spice of the dish.  Here’s the recipe :

2 x tbsp butter (clarified is best, but maybe worse for the arteries!)

1 onion

2 cloves crushed garlic

1 red chilli, seeded & sliced

3 massive tablespoons of Anjula’s curry marinade (if you don’t have Anjula’s, a good brand balti paste)

400ml coconut milk

3 good tomatoes, chopped

2 tbsp coriander

200g spinach

300g king prawns (ideally raw)

 

Heat the butter in a saucepan, then add garlic, ginger, chilli and onion.  Cook gently until soft and golden.  Add curry marinade, coconut milk & toms, then cover and simmer for 10 mins.

Stir in the spinach and prawns and simmer for another 2 mins.    Place in serving dish and sprinkle with a little fresh coriander.

Serve with basmati rice or naan bread and  a chilled glass of Mathis Bastian Riesling.

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